Samkeh Har'rah Fish with Coriander, Chili and Lemon Sauce Lebanon You will need a food processor for this recipe. If you do not have one, all the ingredients will have to be diced very finely by hand before mixing them with the meat. SAMKEH 5 mahi-mahi or swordfish steaks, boned washed and pat dry Salt and pepper Vegetable oil Paper towel 2 tblspns washed and chopped fresh coriander (cilantro) 6 cloves garlic peeled 1/2 - 1 fresh red chili, seeds removed and finely diced or 1 tsp dried red chili flakes 1 tsp salt 1 tblspn olive oil Juice of 2 lemons Water 3 potatoes, peeled &cut in wedges Vegetable oil Brown onion broth Rice 2 large onions peeled and roughly sliced 1-2 tblspn olive oil 6-8 cups boiling water 2 cups rice, washed Season fish steaks with salt and pepper. Heat vegetable oil in shallow fry pan. Fry fish steaks until golden. Drain on paper towel. In mortar and pestle (or small food processor), grind garlic, coriander and chili to a paste, with a tsp of salt. Heat 1 tblspn olive oil in a large, deep sided fry pan or saucepan on top of stove over medium heat. Fry the garlic paste until garlic 'just' starting to turn golden. Be careful NOT to burn garlic. Add the lemon juice, simmer for 1 min, then add the fish steaks. Add just enough water to cover the fish. Simmer on medium heat. Meanwhile fry the potato wedges until golden. Drain on paper towel, then add to the fish. Cover and simmer till the sauce has reduced slightly, and the potatoes are tender. Add water as necessary to prevent drying. Rice: In a deep saucepan, heat olive oil and fry the onion rings until they are a well browned caramel colour, but not burnt. This will give the colour and flavour to the rice. Add the boiling water, cover and simmer on medium heat for about 20 minutes or until water is very brown. Strain the onions and discard. Reserve 4 cups of brown onion stock and add the rice, bring to a boil and simmer until rice is tender. Salt to taste. Brown onion broth (optional): Reserve any left over brown onion stock from above in a separate saucepan and bring to a boil. Add enough water to make a thin soup. Add salt to taste and a squeeze of lemon juice for flavour. To serve: Add rice to individual serving bowls, pour in a little of the brown onion broth and add fish. Eat with fresh flat bread. Recipe contributed by Tamara Fawahl middle eastern recipe index christina m k al-sudairy buy the book!